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Red Velvet Pavlova Bombs

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Red Velvet Pavlova Bombs are elegant desserts made with crisp meringue shells, tender red velvet cake, and a rich cream cheese filling, topped with fresh berries and raspberry sauce. A show-stopping treat with contrasting textures and flavors.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 6 pavlova bombs
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion
  • Diet: Vegetarian

Ingredients

  • Meringue shells:
  • 4 large egg whites, room temperature
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
  • Red velvet cake layer:
  • 1/2 cup (60 g) all-purpose flour
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon baking soda
  • 1 pinch fine salt
  • 1/4 cup (60 ml) buttermilk
  • 1/4 cup (50 g) granulated sugar
  • 2 tablespoons neutral oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon red food coloring
  • 1/2 teaspoon white vinegar
  • Cream layer:
  • 1/2 cup (120 ml) cold heavy cream
  • 1/4 cup (60 g) cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Topping:
  • 1 cup fresh raspberries
  • 1/3 cup raspberry sauce or coulis
  • Powdered sugar for dusting
  • Edible flowers, optional

Instructions

  1. Preheat oven to 225°F (110°C). Line a baking tray with parchment paper.
  2. Beat egg whites on medium speed until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
  3. Gently fold in cornstarch, vinegar, and vanilla.
  4. Spoon or pipe meringue into six dome shapes with shallow hollows in the center.
  5. Bake for 1 hour 30 minutes. Turn off oven and let meringues cool completely inside with the door closed.
  6. Preheat oven to 350°F (175°C). Line a small baking pan with parchment paper.
  7. Whisk together flour, cocoa powder, baking soda, and salt. In another bowl, mix buttermilk, sugar, oil, vanilla, food coloring, and vinegar. Combine wet and dry ingredients.
  8. Spread batter thinly in prepared pan. Bake for 10–12 minutes. Cool completely and cut into rounds.
  9. Whip heavy cream with cream cheese, powdered sugar, and vanilla until thick and smooth.
  10. Fill each meringue with cream, press a cake round on top, and invert.
  11. Top with raspberries, raspberry sauce, powdered sugar, and edible flowers if using.

Notes

  • Meringue shells can be made up to 2 days in advance and stored in an airtight container.
  • Substitute strawberries or mixed berries for raspberries.
  • Add lemon zest to the cream for brightness.
  • For mini versions, reduce meringue size and baking time slightly.
  • Use gluten-free flour to make the cake layer gluten-free.

Nutrition

Find it online: https://savorymomskitchen.com/red-velvet-pavlova-bombs/